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Thursday, March 14, 2013

Fifty Shades of Chicken: Please Don't Stop Chicken Recipe

"He sits down at the table, and jeez, does he look hot. He pulls off his white apron and runs a hand through that amazing just-cooked hair. I think I could faint before he even takes a bite. I'm in warm pieces all over the plate. My own juices mingle with the sticky sweet jam he's spread all over me. My skin feels melting and soft. He ignores the fine silver flatware and picks up a thigh with both hands. Wow. He slowly closes his mouth around my thigh, causing clear, hot juice to drip over his delectable lip"

I was recently given this cookbook Fifty Shades of Chicken by FL Fowler. If you're a fan of the series Fifty Shades of Grey, you will definitely get a kick out of this book. A major plus...the recipes are fantastic and delicious.

The books tells a story between a chicken and her chef. He uses all the tools, such as butchers twine and knives to put her into submission. The recipe titles are provocative, for example: Popped Cherry Chicken (Roasted Chicken with Cherries and Herbs), Extra Virgin Breasts, Chicken with a Lardon (Roasted Chicken with Bacon) Red Cheeks, Cock Au Vin, and Back door beer can chicken..plus many more.

The recipe below is simple to put together and really delicious. My family has already made this a few times. It is perfect for a weeknight when you want to get something in the oven with little hands on time. I hope you enjoy this recipe.

1. In a large bowl gently massage chicken thighs with salt and pepper. Add the sage and a tablespoon of oil and toss well. If you have the time, let marinate for 6 hours to over night. If you're in a hurry just continue with the recipe, it will still taste great.

2. Preheat oven to 400 degrees F. Grate the zest of 1 lemon, then squeeze the juice into a small bowl. Add the jam, Worcestershire sauce, soy sauce and garlic to lemon zest/juice. Mix well.

3. Rub the sticky jam mixture all over the chicken thighs and lay them down in a 9" x 13" baking dish. Leaving room between each piece.

4. Bake for 45-55 minutes, until the skin is golden and caramelized and the juices run clear. Serve hot out of the oven and enjoy!

"He sits down at the table, and jeez, does he look hot. He pulls off his white apron and runs a hand through that amazing just-cooked hair. I think I could faint before he even takes a bite. I'm in warm pieces all over the plate. My own juices mingle with the sticky sweet jam he's spread all over me. My skin feels melting and soft. He ignores the fine silver flatware and picks up a thigh with both hands. Wow. He slowly closes his mouth around my thigh, causing clear, hot juice to drip over his delectable lip"

I was recently given this cookbook Fifty Shades of Chicken by FL Fowler. If you're a fan of the series Fifty Shades of Grey, you will definitely get a kick out of this book. A major plus...the recipes are fantastic and delicious.

The books tells a story between a chicken and her chef. He uses all the tools, such as butchers twine and knives to put her into submission. The recipe titles are provocative, for example: Popped Cherry Chicken (Roasted Chicken with Cherries and Herbs), Extra Virgin Breasts, Chicken with a Lardon (Roasted Chicken with Bacon) Red Cheeks, Cock Au Vin, and Back door beer can chicken..plus many more.

The recipe below is simple to put together and really delicious. My family has already made this a few times. It is perfect for a weeknight when you want to get something in the oven with little hands on time. I hope you enjoy this recipe.

1. In a large bowl gently massage chicken thighs with salt and pepper. Add the sage and a tablespoon of oil and toss well. If you have the time, let marinate for 6 hours to over night. If you're in a hurry just continue with the recipe, it will still taste great.

2. Preheat oven to 400 degrees F. Grate the zest of 1 lemon, then squeeze the juice into a small bowl. Add the jam, Worcestershire sauce, soy sauce and garlic to lemon zest/juice. Mix well.

3. Rub the sticky jam mixture all over the chicken thighs and lay them down in a 9" x 13" baking dish. Leaving room between each piece.

4. Bake for 45-55 minutes, until the skin is golden and caramelized and the juices run clear. Serve hot out of the oven and enjoy!